COLLECTE DE LAIT.ÉCRÈMAGE : séparat

COLLECTE DE LAIT.
ÉCRÈMAGE : séparation de la crème du lait par force centrifuge.
PASTEURISATION DE LA CRÈME : chauffer à 90°C pendant 20 sec. pour éliminer les micro-organismes indésirables pour l’homme.
REFROIDISSEMENT à 10°C
MATURATION par refroidissement de la crème.
BARATTAGE à faible rotation (25 à 35 tr/min) et avec temps de repos : séparation de la matière grasse et du babeurre par battement de la crème.
LAVAGE des grains de matière grasse à l’eau pure pour enlever toute trace de babeurre.
MALAXAGE : le beurre est malaxé, jusqu’à obtenir une texture lisse et homogène.

Résultats (Anglais) 1:

skimming milk collection:. separating cream from milk by centrifugal force
pasteurization cream:. heating at 90 ° C for 20 sec. to remove unwanted microorganisms to man.
cooling to 10 ° c
maturation cooling cream.
Churning low rotation (from 25 to 35 rev / min) and rest time:separation of the fat and buttermilk by beating cream.
Washing grains of fat with clean water to remove all traces of buttermilk
Mixing:. Butter is kneaded until smooth and homogenous texture
.

Résultats (Anglais) 2:

COLLECTION of milk.
SKIMMING: separation of the cream by force centrifugal.
cream PASTEURIZATION: heating at 90 ° C for 20 sec. to eliminate unwanted micro-organisms to humans.
10 ° C cooling
MATURATION by cooling of the cream.
CHURNING at low rotation (25 to 35 RPM) and with rest time: separation of fat and buttermilk by beat of cream.
WASHING grains of fat in pure water to remove all traces of buttermilk.
mixing: butter is kneaded to obtain a smooth and homogeneous texture.
.

Résultats (Anglais) 3:

COLLECTION OF MILK.
ÉCRÈMAGE: separation of the cream of the milk by centrifugal force.
PASTEURIZATION OF CUSTARD: heat to 90oc during 20 sec. to eliminate the undesirable micro-organisms for the rights.
COOLING to 10°C
MATURATION by cooling of the cream.
Churning low rotation (25 to 35 rpm) and with time to rest:Separation of the fat and buttermilk by beat in the cream.
Washing of grains of fat to the pure water to remove any trace of buttermilk.
MIXING: the butter is stirred, until you obtain a smooth texture and homogeneous.